Quiverian - Wyandotte Alumni - Desserts Recipes


Thursday, April 25, 2024		87 Classes \| 5,835 Alumni registered out of 15,137

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1930's

1940's

1940	5	7
1941	13	13
1942	5	9
1943	3	3
1944	5	6
1945	9	9
1946	3	4
1947	14	14
1948	22	23
1949	19	158

1950's

1960's

1960	129	613
1961	150	599
1962	129	197
1963	129	554
1964	191	685
1965	206	770
1966	260	742
1967	238	287
1968	223	685
1969	169	187

1970's

1970	213	263
1971	203	221
1972	193	251
1973	217	593
1974	128	152
1975	87	89
1976	176	196
1977	107	134
1978	94	394
1979	98	384

1980's

1980	96	384
1981	71	324
1982	56	59
1983	92	316
1984	101	276
1985	100	276
1986	103	268
1987	103	104
1988	167	333
1989	102	106

1990's

1990	73	77
1991	65	66
1992	53	53
1993	34	34
1994	69	214
1995	33	200
1996	31	34
1997	78	80
1998	43	45
1999	24	27

2000's

2000	24	26
2001	30	31
2002	45	208
2003	23	28
2004	22	22
2005	23	23
2006	17	17
2007	9	14
2008	12	12
2009	18	18

2010's

2010	10	11
2011	16	16
2012	14	15
2013	7	7
2014	2	2
2015	4	4
2016	1	1
2017	4	4

2020's

Total Alumni	5,835
This Month	0
This Year	2

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Desserts

Almond Joy Cake

Chocolate Mint Brownies

fudge

Glenfiddich Single Malt Scotch

Almond Joy Cake
By: Sue Cramer ('72)

I have to give credit to my sister, Penny on this one.
It is TO DIE FOR!

Bake or buy a 9 x 13 chocolate cake (or it can be unfrosted brownies)

Heat 1 can Eagle Brand Milk in a saucepan.
Add 1/2 bag mini marshmallows and 1 bag Angel Flake Coconut. When the marshmallows are completely melted spread this over the cake.

Next you spread sliced almonds over the coconut layer (I dot it with whole plain almonds, too)

Now, you melt 1 bag of semi-sweet chocolate chips and stir in 1/4 cup of heavy cream to make a "ganache" style frosting.

Spread this evenly over the almonds and refrigerate to set the cake.

Serve small pieces because it is so rich!

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